Awla Murabba (Indian Gooseberry Preserve) 2023

Awla Murabba (Indian Gooseberry Preserve)

Here are two recipes for making amla Murabba (Scroll Down)

1. 

Ingredients:

• 1 kg of Indian gooseberries (amla)
• 1 kg of sugar
• 1/4 cup of water

Instructions:

1. Rinse the Indian gooseberries and pat them dry. Make a small incision in each fruit and remove the seeds.
2. In a heavy-bottomed pan, add the gooseberries, sugar and water. Cook on medium flame.
3. Cook until the sugar dissolves and the mixture comes to a boil. Then reduce the flame and let it simmer until the mixture thickens and coats the back of a spoon.
4. Once the mixture thickens, turn off the heat and let it cool.
5. Once cooled, transfer the mixture to a sterilized glass jar and store in a cool and dark place.
6. Awla Murabba can be consumed after 2-3 days and it can be stored for upto a year.
7. Awla Murabba can be serve with bread, roti, or as a topping for ice cream.

Note: It is important to sterilize the glass jar and make sure it is completely dry before storing the murabba.

                                              OR

2. Gooseberry Sweet Pickle (Amla Murabba)

Ingredients:

• 2 cups of Indian gooseberries (amla)
• 1 cup of sugar
• 1/2 cup of water
• 1/2 teaspoon of red chili powder
• 1/2 teaspoon of turmeric powder
• 1/2 teaspoon of mustard powder
• 1/2 teaspoon of fenugreek powder
• Salt to taste
• 2-3 tablespoons of mustard oil

Instructions:

1. Rinse the Indian gooseberries and pat them dry. Make a small incision in each fruit and remove the seeds.
2. In a heavy-bottomed pan, add the gooseberries, sugar, water, red chili powder, turmeric powder, mustard powder, fenugreek powder, salt, and mustard oil. Cook on medium flame.
3. Cook until the sugar dissolves and the mixture comes to a boil. Then reduce the flame and let it simmer until the mixture thickens and coats the back of a spoon.
4. Once the mixture thickens, turn off the heat and let it cool.
5. Once cooled, transfer the mixture to a sterilized glass jar and store in a cool and dark place.
6. The pickle can be consumed after 2-3 days and it can be stored for up to a year.
7. Serve as a condiment with rice, roti, or any other dishes of your choice.

Note: It is important to sterilize the glass jar and make sure it is completely dry before storing the pickle.

Nutrition information

Let me know in the comment box if you have any questions or suggestions.